Wednesday, August 15, 2012

Apple Cinnamon Maple French Toast Casserole

This is a hit at brunches big and small!

  • 1 loaf of Cinnamon Bread (or Cinnamon Raisin) (cut into about 1-inch cubes)
  • 1 package of cream cheese softened (8 ounces)
  • 3 tablespoons sugar
  • 8 large eggs
  • 2 cups of heavy cream (can substitute half and half)
  • 1 cup maple syrup
  • 3 teaspoons vanilla
  • 1 tablespoon of cinnamon
  • 1 21oz can of Comstock (or other brand) apple pie filling, Homemade filling
    • or be creative
      • 6 pureed bananas and chocolate chips
      • Nutella
  • powdered sugar

  1.  Butter casserole dish (13 x 9 size optimal)
  2. Cube Bread and put in large bowl
  3. Beat the softened cream cheese at medium speed.
  4. Add sugar to cream cheese. Continue to mix while adding sugar until smooth
  5. Add in eggs one at a time continuing to mix
  6. Add in cream, maple syrup, vanilla and cinnamon; beat until well combined.
  7. Add apple pie filling and stir filling into the mixture with a wood spoon.
  8. Pour the cream cheese mixture over the bread cubes in the bowl.
  9. Using a wood spoon, mix cube and mixture until all the cubes are well covered.
  10. Add the bowl of batter covered cubes to buttered casserole dish.
  11. Cover and refrigerate for 8-24 hours (bread needs time to soak in mixture)
  12. When ready to cook (next day) set oven to 375 degrees.
  13. Bake covered for about 40-minutes
    1. Note: Cook for 30 minutes and transfer to warm crockpot for tailtating! Skip next step.
  14. Bake uncovered for about 10 minutes or until golden brown.
  15. Sprinkle with powdered sugar

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